Fluffy Ricotta Pancakes Recipe

Ever tried pancakes that are so fluffy they practically float off your plate? Let me introduce you to my ultimate secret weapon: ricotta and lemon zest! Trust me, once you’ve experienced these cloud-like pancakes, your Sunday brunch game will never be the same.

Starting my day with a stack of fluffy ricotta pancakes is one of my favorite things to do. The soft, rich deliciousness of ricotta cheese makes these pancakes so light and airy that you barely have to chew them.

The not-so-secret ingredient that gives them their perfect pancake shape and texture is baking powder. Use it, and you’ll get pancakes that taste as if they were cooked on a stovetop griddle; that is, golden and slightly crisp on the outside, but marvelously soft and tender within.

Sweetened with a touch of sugar and brightened with optional lemon zest, these pancakes are a delightful breakfast treat. And they’re almost as good reheated, which makes them an excellent candidate for a make-ahead breakfast.

Fluffy Ricotta Pancakes Recipe Ingredients

• Ricotta Cheese: Adds creaminess and richness, with protein for satiety.
• All-Purpose Flour: Provides structure and carbohydrates for energy.
• Granulated Sugar: Sweetens the batter with just a hint of sweetness.
• Baking Powder: Combines with baking soda to create fluffiness.
• Baking Soda: Reacts with acid to help pancakes rise.
• Milk: Adds moisture and creaminess, with calcium benefits.
• Eggs: Bind the ingredients, adding protein and richness.
• Vanilla Extract: Infuses a sweet, aromatic flavor into the batter.
• Lemon Zest: Offers a fresh, citrusy brightness (if using).

Fluffy Ricotta Pancakes Recipe Ingredient Quantities

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• Butter or oil, for cooking

How to Make this Fluffy Ricotta Pancakes Recipe

1. In a big bowl, combine the following ingredients: ricotta cheese, milk, egg yolks, and vanilla extract. Whisk them together until smooth and perfectly blended. If you’re using lemon zest in your recipe, add it here.

2. In a separate bowl, combine and sift together the flour, sugar, baking powder, baking soda, and salt. Mix well to combine.

3. Add the dry ingredients to the wet ingredients carefully and slowly. After adding, stir the mixture until just combined and stop there! This is not a time for frantic action; it is as much a time for patience as it is for the ingredients to come together. Overmixing can make muffins tough, and nobody wants that.

4. In another bowl, beat the egg whites until they are very stiff. You can do this with a hand mixer or a whisk.

5. The pancake batter should be light and airy. This means it has to be mixed in a certain way so as not to deflate the egg whites. To do that, beat the egg whites until they’re light and fluffy, then add a small amount of the egg whites to the batter and mix. After that, add the rest of the egg whites and fold them in. Then start cooking the pancakes in the usual way.

6. A griddle or non-stick skillet should be preheated to medium heat and lightly greased with either butter or oil.

7. In making each pancake, pour approximately 1/4 cup of batter onto the griddle. If needed, use the back of a spoon to spread the batter into a circle.

8. For 2-3 minutes on one side, cook the pancakes. The surface will bubble up, and the edges will start looking set.

9. Flip the pancakes with care and cook them for another 2-3 minutes on the second side, or until they are golden brown and thoroughly cooked.

10. Take the pancakes off the griddle and keep them warm. Do the same with the remaining batter, greasing the griddle as needed. Serve the pancakes with your favorite accompaniments, whether those be fresh fruit, maple syrup, or powdered sugar.

Fluffy Ricotta Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Small mixing bowl
4. Whisk
5. Sifter
6. Measuring cups
7. Measuring spoons
8. Hand mixer or whisk (for beating egg whites)
9. Griddle or non-stick skillet
10. Spatula (for flipping pancakes)
11. Ladle or measuring cup (for pouring batter)

FAQ

• Can I substitute ricotta cheese in the recipe?Certainly, you can replace ricotta with cottage cheese; just make sure to blend it to a smooth consistency.
• Do I have to use lemon zest?Adding lemon zest is not compulsory; however, fresh flavor is obtained from it. Skipping it is all right, but then you must substitute it with the orange zest if you are looking to achieve the same effect.
• Can I make the batter ahead of time?The batter is best made just before it is to be cooked. And that is for a couple of good reasons. First, there are the leavening agents. Both baking powder and baking soda are very dependable, but only if they haven’t been working for a while. If the batter sits too long before being griddled or placed in a frying pan, the effectiveness of the leavening agents could be compromised. The second good reason to make the batter just before you cook it is so that you can serve it warm.
• How do I ensure my pancakes are fluffy?Do not overmix the batter, and fold in the egg whites gently to keep the fluffiness.
• Is it necessary to separate the eggs?Indeed, achieving a light and fluffy pancake texture requires some structural work. Beat the egg whites separately—just short of the stage when they become meringue—and fold them carefully into the batter. Also, be gentle when mixing the wet and dry ingredients. Overly vigorous mixing can flatten the baking powder and baking soda and prevent the pancakes from rising.
• Can I use whole wheat flour instead of all-purpose?Indeed, whole wheat flour can be used; however, the pancakes may turn out denser. Using a combination of whole wheat flour and all-purpose flour may yield better results.
• What’s the best way to cook these pancakes?Use a skillet that doesn’t stick, set at medium, and add a little butter or oil—this is the way to ensure not just even cooking but also even browning when it comes to the foods most people cook in a skillet.

Fluffy Ricotta Pancakes Recipe Substitutions and Variations

1 cup of ricotta cheese.
1 cup cottage cheese, mixed for silkier consistency
1 cup of yogurt that’s Greek
1 cup of flour that is all-purpose.
A healthier option: 1 cup of whole wheat flour
1 cup of gluten-free flour blend for a gluten-free version.
Two tablespoons of sugar that is granulated.
2 tablespoons of honey or maple syrup, slightly reducing the milk to keep the batter texture good.
2 tablespoons coconut sugar or brown sugar for a different flavor profile.
Three-fourths cup milk:
3/4 cup of almonds milk or any other plant-based milk for a dairy-free option.
Use 3/4 cup buttermilk to make it a bit more flavorful.
For cooking: butter or oil.
Substitute cooking oils like olive oil or coconut oil.
Lower Calorie Spray Oil

Pro Tips

1. Room Temperature Ingredients: Make sure your ricotta cheese, eggs, and milk are at room temperature before starting. This helps them blend more smoothly and ensures your batter has a consistent texture.